Barcelona Decaf Espresso

In the vibrant city of Barcelona, where soccer passion intertwines with coffee artistry, a legendary espresso emerged - Barcelona Decaf Espresso. Back in 1933, the first-ever English football team, Poddington Village FC, paid a visit to Barcelona's hallowed grounds. In an astonishing match, where the Spanish referee sent off eleven players of the visiting side, Barcelona emerged victorious with a resounding scoreline of 180 to nil! At half time when the score was 120 to Nil, Diego, a part-time football referee and a passionate barista, hatched a brilliant idea of giving his side a decaf espresso to slow the score rate down.

Diego, known for his quirky nature and love for coffee, crafted a special decaf espresso that tastes like a strong espresso but with little or no caffeine. Combining the finest decaf beans from around the globe, he unleashed a decaf espresso that would forever celebrate Barcelona's winning ways. This robust blend embodies the audacity and passion of that historic match, with each sip delivering dark espresso notes and a hint of victory that only a referee can.

Today, Barcelona Decaf Espresso continues to be cherished by coffee aficionados worldwide, paying homage to that legendary football triumph and a decent strong coffee.

1. Remove handle (portafilter) from machine.
2. Fill the portafilter with 20g of coffee ground (Adjust the measurements and times proportionally if your quantity is more or less).
3. Distribute the coffee evenly around the basket, goaling an equal bed depth when tamped.
4. Press coffee tamper firmly and evenly down on the coffee.
5. Lock the handle back into your espresso machine and start a shot.
6. This pour should take between 35 seconds (plus or minus 5 seconds) and produce 45ml of espresso including crema.
7. The espresso shot will change from a dark brown colour to a pale blonde colour before finishing.  
    Espresso should pour slowly starting as a drip and turning into a fine pour.
8. Change to a finer grind setting if the shot runs too quickly.
9. Change to a coarser grind setting if the shot runs too slowly.
10. Always use heated cups to preserve the crema.

THE FOLLOWING PRINCIPLES PROVIDE THE BEST RESULT:

Weighing your coffee for each cup.
Grinding your coffee immediately before use.
Using fresh coffee. Coffee over 3 months old is inevitably stale.
Monitoring grind size, goal a 4 minute extraction to commence with.
Water quality makes a difference, tap water is treated for health outcomes not quality.

Use the best water quality you can obtain for the best result.
See our Table for indicative weights and measures for brewing.